Back to 4 servings 2 large green (unripe) mangoes, peeled and julienned or finely shredded; firm, not soft 2 tablespoons dried shrimp, soaked in hot water 10 minutes, drained 2 tablespoons fish sauce 1.5 tablespoons palm sugar, finely chopped, or brown sugar 2 garlic cloves, minced 1 fresh red chili, minced; 1 to 2 to taste 2 tablespoons fresh lime juice 0.5 cup red onion, very thinly sliced and soaked in cold water 5 minutes, then drained 0.5 cup fresh mint leaves, roughly torn 0.5 cup fresh cilantro leaves, roughly chopped 0.25 cup Thai basil leaves 0.5 cup roasted peanuts, crushed, to finish
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1 Step 1: Whisk the fish sauce, lime juice, palm sugar and minced garlic together until the sugar dissolves completely. Stir in the chili and let the dressing rest for 10 minutes.2 Step 2: Soak the thinly sliced red onion in cold water for 5 minutes to soften its bite, then drain it well.3 Step 3: Soak the dried shrimp in hot water for about 10 minutes, then drain them. Rinse them if they feel gritty.4 Step 4: Put the shredded green mango in a large bowl. Pour the dressing over it and toss with your hands until evenly coated.5 Step 5: Add the drained onion, dried shrimp and half the crushed peanuts, and toss to combine.6 Step 6: Refrigerate the salad for roughly 15 minutes, which lets the mango soften a little and take up the flavors of the dressing.7 Step 7: Add the mint, cilantro and Thai basil and toss gently. Taste and adjust with more fish sauce, sugar or lime juice so it is balanced.8 Step 8: Mound the salad on a serving platter, then sprinkle the rest of the peanuts on top right before you serve it, keeping them crunchy.getsaucepan.com/r/16273f60-b704-54c6-b501-bc35171647f7
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